Culinary Arts/Professional Baking Advisory

Minutes

Hospitality Food Technology

January 22nd, 2009

Attending: Andres Jaramillo Don Pedro’s Meats, Dan and Rosy Horwarth, Royal Produce; Ozabe Banks, Money Savers Meats; Horacio Bellofiore, Ca Specialty Farms; Anna Arroyo, Top Notch Foods; Don Whittemore Dandy Dons Homemade Ice Cream; Mas Hori, H & N (Lead Trainer for Food Industry Business Roundtable; Kenny Yee, Beverly Sakura; John Pesce, Felbro Foods; Frank Perez, El Burrito; Henry Leong, Quon Yick Noodle; Grace Low, Harvest International; Sylvia Mancha, Popla International , Ex Oficio: Chef Instructors, Susan Feigenbaum, Giovanni Delrosario, Robert Wemischner, Deborah Thompson, Donald Warriner, Steven Kasmar Department Chair

 Steve Kasmar Food Technology Mini Certificate; Steve Kasmar presented a possibly food technology certificate to include;

o Culinary Arts 111 (Intro to Culinary Arts) 4 units

o Culinary Arts 112 Sanitation and Safety 2 units

o Culinary Nutrition 2 units

o Careers in Food Manufacturing/Technology 1 unit

o Intro to Food Science for Culinary Arts 3 units o Applied Chemistry 5 units

 Frank: Need Job readiness, possible in house training at the facility. Students need people skills, interpersonal communication skills. How to deal with the customer

Need HACCP for manufacturing facilities as a focus, not just serve safe. Rules are different for county for manufacturing facilities. There are 3rd party audits of the facility.

 Dan; Discuss Sexual harassment and a safe work environment.

 Henry: Work Safety, GNP’s and HACCP. Bio terrorism and working with the military if an event should happen. Bio terrorism through the food chain.

 Steve: Should “Green and or Organic be part of the mix?

o Dan. Need to educate students on organic and locally grown products.

 Yvette: List of classes (above) for mini certificate

 Emissions for cookers: AQMD regulations

 Dan; Dealing with recalls. Lets students know panic is not the way to go. Let investigation go forth (related to the tomato, jalapeño recall and the panic and rumor that ensued)

 Need to educate in food labeling, weights, counts: Sous Vide: Fresh and Easy Heat and Prepare Products

 Henry: Regulatory inspections are very different in food processing facilities than restaurant inspections.  Steve: Building remodel: $86 million has been set aside for the new hospitality building. $30 million form for the State in the form of a project proposal and $56 million is from measure J. The building is set to start construction in Summer of 2011

 The Meeting concluded with a kitchen/bakery.